Hi all,
I was in for a quick grill yesterday, and I figured 'wangs' was the way to go. I made a custom rub for these, consisting of:
1 tbsp mustard powder (Coleman's)
1 tbsp ground cumin
1 tbsp smoked paprika powder
1 tbsp salt
Plus a sticky bbq sauce for glazing, see below.
'Wangs' with rub applied
M.O.
I had 13 wings in the bag I bought, so I rubbed them on all sides and left them in the fridge while firing up the Big Green Egg.
I ran it at 330-340° F to get crispy skin. It took a little over 10 minutes for them to reach 150° F. I opened the lid and applied my sticky barbecue sauce. The rub is quite different from that Jamaican recipe, mustard being the predominant flavor.
Some high heat action
After brushing the wings I closed the lid again and opened all vents to get the grill real hot. I just let it rip for 5-10 minutes to caramelize the sauce. I also checked wing temp with my Thermapen to make sure they were safe.
They turned out real juicy and sweet, so mission accomplished.
Final product
I love it when I can do fast (20 minute) grill sessions like these. Variety is good!
I was in for a quick grill yesterday, and I figured 'wangs' was the way to go. I made a custom rub for these, consisting of:
1 tbsp mustard powder (Coleman's)
1 tbsp ground cumin
1 tbsp smoked paprika powder
1 tbsp salt
Plus a sticky bbq sauce for glazing, see below.
'Wangs' with rub applied
M.O.
I had 13 wings in the bag I bought, so I rubbed them on all sides and left them in the fridge while firing up the Big Green Egg.
I ran it at 330-340° F to get crispy skin. It took a little over 10 minutes for them to reach 150° F. I opened the lid and applied my sticky barbecue sauce. The rub is quite different from that Jamaican recipe, mustard being the predominant flavor.
Some high heat action
After brushing the wings I closed the lid again and opened all vents to get the grill real hot. I just let it rip for 5-10 minutes to caramelize the sauce. I also checked wing temp with my Thermapen to make sure they were safe.
They turned out real juicy and sweet, so mission accomplished.
Final product
I love it when I can do fast (20 minute) grill sessions like these. Variety is good!
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